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Meat Loaf Florentine with Mushroom Sauce

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  • Meat Loaf Florentine with Mushroom Sauce

    1 Egg slightly beaten
    1 1/2 cups fresh breadcrumbs
    1 cup milk
    1 10oz package frozen spinach, well drained and chopped
    2 TBSP Soy Sauce
    1/4 tsp Tabasco
    1/2 cup chopped onion or shallot
    1 lb ground sirloin
    1 lb Owens sausage (Bob Wilson)

    Combine all ingredients except spinach. Pat meat mixture out into a rectangle. Distribute the drained chopped spinach over the meat and roll up and place into a 9 x 5 loaf pan and bake at 350 degrees for 1 1/2 hours. Serves 6

    5 or 6 fresh mushrooms sliced very thin or 3 oz can of sliced mushrooms
    1 TBSP Butter
    1 TBSP Flour
    1/4 cup wine, stock or milk
    1 cup sour cream
    2 TBSP snipped chives
    pinch of dill weed

    If using fresh mushrooms, saute in the tablespoon of butter until soft and sprinkle flour over to make a blond roux. If using canned mushrooms, drain them and add them to the roux. Stir in the 1/4 cup of liquid and the sour cream, cook over medium until thick (DO NOT BOIL) Stir in spices. Serve over slices of meatloaf.